Rinse and drain the tomatoes; core, remove any blemishes, then cut them into 1/4- to 1/2-inch chunks to measure about 8 cups. Place tomatoes in a large non-aluminum pot.

Peel, core and cut the apples and pears into 1/2-inch chunks and add to tomatoes. Add the raisins, onion, brown sugar, salt, vinegar, ginger, mustard seed and jalapeno. Spoon the pickling spice onto a double thickness of cheesecloth, tie into a pouch and add to pot.

Bring mixture to a boil, then reduce heat and simmer over medium to medium-low heat, uncovered, stirring often, until thickened to the point where chutney holds a mounded shape when lifted in a spoon, for about 40 to 50 minutes. Remove spice bag, squeeze thoroughly against side of pan to remove all spicy juices, then adjust seasonings, adding more salt, vinegar or sugar as needed. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.